Direct Cooling Standard B | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Direct-Cooling 2-Section Upright Cabinet for Compact Lines

Model: (B)DSTBDF-2

External Size:
Temperature Type:

Core Features:

  • Dual-Temperature Zones: Independently controlled refrigeration and freezing sections for versatile food storage.
  • Space-Saving Vertical Design: Compact footprint ideal for small kitchens, food trucks, and tight spaces.
  • Durable Stainless Steel Construction: Resists corrosion and simplifies cleaning for hygienic operation.
  • Mobile & Flexible: Heavy-duty casters allow easy repositioning for cleaning or layout changes.

Response within 2 hours - Worldwide Shipping - Factory Direct

Technical Specifications

External Dimensions & Electrical Parameters
External dimensions (mm) Temperature range Power supply Rated power Power consumption
600*700*1950 2-8℃/0~-15 ℃ 220V/50HZ 205W 4.9 Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
55Kg 370L R290 Direct Cooling
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
(B)DSTBDF-2 N-Type (500*550*675)*2 2 Shelves

Product Description

Product Overview

But compact service lines need a 2-section upright that holds chilled plus frozen stock side-by-side, so this direct-cooling 2-section upright cabinet combines a refrigerated plus a frozen compartment under a single footprint. The unit may suit small restaurant kitchens, ghost kitchens, plus C-store back rooms where floor space is limited but operators want chilled plus frozen capacity in one cabinet. Procurement teams get a consistent commercial chassis built over 20+ years of manufacturing, with section ratios configurable on order.

Key Features and Benefits

  • Two-section single-cabinet layout: chilled plus frozen stock under one footprint
  • Direct-cooling refrigeration system: maintains both sections through long service hours
  • Adjustable interior shelving: lets operators configure space for pans, trays, plus cartons
  • Solid-door plus glass-door options: support varied kitchen back-room layouts
  • OEM section layout plus door-style options: support private-label programs for kitchen operators

Where It Works Best

Compact restaurant kitchens, ghost kitchens, plus C-store back rooms where floor space is limited but operators want chilled plus frozen capacity in one cabinet are the strongest fits. Operators comparing 2-section capacity usually cross-reference this model with the 4-section upright range before locking in the cabinet order.

Because section ratios are flexible, a short line via the contact page with your chilled versus frozen split is enough for the Zibo team to map an OEM section kit and a fleet pricing tier. Operators planning a back-of-house refresh usually review the restaurant kitchen plan and the OEM program guide for fleet coordination.

FAQ

A B2B buyer usually starts with a sketch of the end use — convenience store, supermarket, hotel kitchen, restaurant — and works backward into equipment. The questions below cover the spec decisions that drive model selection.

A standard 80-150 m² convenience store typically runs a 6-8 SKU refrigeration set:

  • Glass door merchandiser, plug-in 200-350L, for bottled beverages and dairy at the customer-facing wall
  • Upright multideck open chiller, 700-1500L, for produce, sandwiches, and grab-and-go meals
  • Undercounter refrigerator for back-of-house prep and overflow
  • Small freezer island for ice cream and frozen snacks
  • Slim grab-and-go cooler at the checkout for impulse SKUs

This combination covers roughly 90% of the cold-SKU mix in a Tier 1 or Tier 2 convenience format.

Four zones minimum cover a full supermarket lineup:

  • Chilled (2-8°C) for beverages, dairy, and produce — handled by multideck open chillers
  • Fresh (-2 to +2°C) for meat and seafood — handled by upright reach-ins and deli/meat display
  • Frozen (-18 to -22°C) for ice cream and frozen food — handled by island freezers
  • Ambient for non-refrigerated items (handled outside the refrigeration plan)

Cross-zone contamination and defrost cycle coordination are the spec traps to watch for.

Climate class is the ambient temperature the cabinet is designed to operate in without compressor overload:

  • Class 3 = 25°C ambient (temperate: most of Europe, northern US, Central Asia in winter)
  • Class 4 = 30°C ambient (Mediterranean, southern US, Middle East shoulder seasons)
  • Class 5 = 40°C ambient (tropical: Southeast Asia, Middle East summer, equatorial Africa)

For tropical destinations, Class 5 is essential for compressor longevity. Shipping a Class 3 cabinet to a 40°C ambient market cuts compressor life in half and voids most warranty claims. Buyers sourcing for SE Asia, the Gulf, or equatorial Africa should spec Class 5 from day one.

Both are food-safe, but they behave very differently in a working kitchen:

  • 304 stainless: 18% chromium + 8% nickel. The food-contact grade. Resists chlorinated cleaning chemicals and salt-heavy seafood prep without pitting. Non-magnetic.
  • 430 stainless: 16-18% chromium, no nickel. Cheaper and magnetic, but it pits in damp or salty environments over time.

For daily chlorinated wipe-downs or seafood prep, 304 is the correct spec.

Yes. We configure the compressor and electrical package at the factory based on the destination country's mains specification. A guest-room minibar can ship 110V/60Hz for North America and 220V/50Hz for Europe with no field rewiring. Larger commercial compressor units run 380V/3-phase with the appropriate breaker panel. This is a routine OEM/ODM configuration, not a custom surcharge.

Working on a multi-voltage rollout? Share your destination countries in the RFQ and we will pre-configure each SKU for the correct mains.

+86-189-5337-3586